This is an introduction to a few Nature Identical Chemicals suggested as Flavor Ingredients

1. NATURE’S ARTWORK
A CHALLENGE FOR US
October 2008

2. CONTENT
> Nature Identical Flavor Specialties
> Taste Components By Symrise
> A Selection For Creative Use In Flavors

3. Nature Identical Flavor Specialties

4. > nature identical products are produced by chemical synthesis
> identical chemical structure and properties like natural products
> safe raw material base
> standardised clean quality
> outstanding experience

5. Taste Components
By Symrise

6. > proprietary manufacturer of Nature Identical Flavor Specialties
> core competence in Nature Identical Flavor Specialties
> strategic research and innovation in Flavor Ingredients
> outstanding creation and application expertise
> latest sensory tools
> competitive pricing

7. A Selection for
Creative Use in Flavors

8. 600104
Caramel Acetate
FEMA 3797 NI
• natural occurence: passion fruit
• sensory profile: caramel, toffee, sweet, strawberry
• creative use in: strawberry, caramel, meat, vanilla
• use level (in food): 100ppb – 50 ppm

9. Profile of Meat Flavor without and
with Caramel Acetate
MEAT
10 Meat -
8
CHOPPED ROASTED Meat +
6
4
2
0
BODY FATTY
BOUILLON COOKED
Sensory Profiling in Salt Solution
Dosage: 1,5 ppm Caramel Acetate in Salt Solution

10. Profile of Strawberry Flavor without
and with Caramel Acetate
FRUITY
10 Strawberry -
FORREST FRUIT 8 JUICY
6
Strawberry +
4
FLORAL SWEET
2
0
MARMELADE FRESH FRUIT
LONGLASTING ZESTY
RIPE
Sensory Profiling in Hard Boiled Candies
Dosage: 5 ppm Caramel Acetate in Hard Boiled Candies

11. 690971
Dehydromenthofurolactone
FEMA 3755 NI
• natural occurance: peppermint
• sensory profile: lactone, coumarin, sweet, coconut
• creative use in: mint, coumarin, tropical fruit flavors
• use level (in food): 10 ppb – 700 ppm

12. Profile of Vanilla Flavor without and
with Dehydromenthofurolactone
VANILLA Vanilla Flavor -
10
Vanilla Flavor +
8
INTENSITY 6 SWEET
4
2
0
WOODRUFF BODY
BOURBON TAHITI
Sensory Profiling in Fondant
Dosage: 168 ppb Dehydromenthofurolactone in Fondant

13. Profile of Spearmint Flavor Base
without and with
Dehydromenthofurolactone
Mint Base -
SPEARMINT
10 Mint Base +
BODY 8 MINTY
6
SWEET 4 HERBAL
2
0
EARTHY COUMARIN
COOLING l-Carvon
FRESH LACTONE
Sensory Profiling in Fondant
Dosage: 50 ppb Dehydromenthofurolactone in Fondant

14. 103524
Myrtenyl acetate
FEMA 3765 NI
• natural occurrence: buchu, peppermint
• sensory profile: floral, violet, fruity, herbal
• creative use in: raspberry, blueberry, wild berry, mint
• use level (in food): 100 ppb – 100 ppm

15. Profile of Lemon Flavor
without and with Myrtenyl acetate
LEMON
Lemon -
8
CANDY 6 TANGY Lemon +
4
2
ALDEHYDIC 0 JUICY
TART SWEET
PEELY
Sensory Profiling in Soft Drink
Dosage: 400 ppb Myrtenyl acetate in Soft Drink

16. Profile of Peppermint Flavor
without and with Myrtenyl acetate
PEPPERMINT
Peppermint -
8
IMPACT 6 HERBAL Peppermint +
4
2
BODY 0 MENTHOL
LONG LASTING COOL
FRUITY
Sensory Profiling on Smelling Stick
Dosage: 2 % Myrtenyl acetate in Flavor Concentrate

17. 658961
Myrtenol
FEMA 3439 NI
• natural occurrence: raspberry, blackberry, kiwi
• sensory profile: herbal, minty, fruity
• creative use in: berry, blueberry, mint
• use level (in food): 100 ppb – 50 ppm

18. Profile of Orange Flavor
without and with Myrtenol
ORANGE
Orange -
8
CANDY PEELY Orange +
6
4
2
OVER RIPE 0 JUICY
TART SWEET
ALDEHYDIC
Sensory Profiling in Wine Gum
Dosage: 15 ppm Myrtenol in Wine Gums

19. Profile of Peppermint Flavor
without and with Myrtenol
PEPPERMINT
Peppermint -
8
IMPACT 6 HERBAL Peppermint +
4
2
BODY 0 MENTHOL
LONG LASTING COOL
FRUITY
Sensory Profiling on Smelling Stick
Dosage: 2 % Myrtenol in Flavor Concentrate

20. 690986
Filbertone G
FEMA 3761 NI
• natural occurence: roasted filberts (hazelnuts)
• sensory profile: nut, hazelnut, rosty, fatty, sweet,
long lasting
• creative use in: hazelnut, other brown flavors
• use level (in food): 1 ppb – 50 ppm

21. Profile of Hazelnut Flavor without and with
Filbertone G
FRESH HAZELNUT Hazelnut -
10 Hazelnut +
MOUTHFEEL 8 ROASTY
6
4
2
TART 0 PYRAZINE
SWEET DRIED
FATTY
Sensory Profiling in Hard Boiled Candies
Dosage: 560ppb Filbertone G in Hard Boiled Candies

22. 600209
Furfuryl Thioacetate
FEMA 3162 NI
• natural occurence: coffee
• sensory profile: roasty, coffee, mocca, sweet
• creative use in: coffee, roast, meat
• use level (in food): 10 ppb – 1 ppm

23. Profile of Coffee Flavor without and
with Furfuryl Thioacetate
COFFEE Coffee -
10
MALT 8 FRESH Coffee +
6
4
EARTHY 2 ROASTED
0
PHENOLIC BURNT
COCOA CARAMEL
Sensory Profiling in Smelling Stick
Dosage: 2,5 % Furfuryl Thioacetate in Flavor

24. 600156
Methyl Tetrahydro Furanthiole
FEMA 3787 NI
• natural occurence: yeast, pork
• sensory profile: meat, cooked, beef,
pork, sulphurous
• creative use in: meat, savory, onion,
milk, dairy
• use level (in food): 1 ppb – 1 ppm

25. Profile of Meat Flavor without and with
Methyl Tetrahydro Furanthiole
BEEF Meat -
10
8 Meat +
COOKED 6 RAW
4
2
0
SUPHUROUS BOUILLON
FATTY ROASTED
Sensory Profiling in Smelling Stick
Dosage: 2 % Methyl Tetrahydro Furanthiole in Flavor

26. Profile of Milk Flavor without and with
Methyl Tetrahydro Furanthiole
MILK Milk -
10
8
Milk +
CARAMEL CREAMY
6
4
2
SWEET 0 BUTTERY
BODY ANIMALIC
FATTY
Sensory Profiling in Milk
Dosage: 1 ppb Methyl Tetrahydro Furanthiole in Milk

27. 600082
Triisobutyl Dihydro Dithiazine
FEMA 4017 NI
• natural occurence: yeast
• sensory profile: burnt, roasted, crispy bacon
• creative use in: roasted meat, onion flavors
• use level (in food): 50 ppb – 10 ppm

28. Profile of Bacon Flavor without and
with Triisobutyl Dihydro Dithiazine
BACON Bacon -
10
8 Bacon +
FATTY 6 SMOKY
4
2
0
CRISPY BROTH
PAPRIKA ROASTED
Sensory Profiling on Potato Chips
Dosage: 0,6 ppm Triisobutyl Dihydro Dithiazine (Symcrisp) on Potato Chips

29. NATURE IDENTICAL FLAVOR SPECIALTIES
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